Everything about Leuconostoc totally explained
Leuconostoc is a genus of
Gram-positive bacteria, placed within the family of
Leuconostocaceae. They are generally ovoid
cocci often forming chains. Leuconostoc sp. are intrinsically resistant to
vancomycin and are catalase-negative (which distinguishes them from
staphylococci). All species within this genus are
heterofermentative and are able to produce
dextran from
sucrose. They are generally slime-forming.
Blamed for causing the 'stink' when creating a sourdough starter. Some species are also capable of causing human infection. Because they're an uncommon cause of disease in humans, standard commercial identification kits are often unable to identify the organism.
Leuconostoc is, along with other lactic acid bacteria such as
Pediococcus and
Lactobacillus responsible for the
fermentation of
cabbage, making it
Sauerkraut. In this process the sugars in fresh cabbage are transformed to
lactic acids which give it a sour flavour and good keeping qualities.
Further Information
Get more info on 'Leuconostoc'.
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